Curry Ackee & Chickpeas (Vegan Dinner Recipe)
Jamaica’s National Fruit paired with high-protein chickpeas makes for a balanced vegan dinner that’s quick, easy, and nutritious. Try this Curry Ackee and Chickpeas dish for a healthy dinner packed with flavor and essential nutrients.
Using ackee and chickpeas in the same pot is quite a strange combination.
This combination came about from what I had available and my desire for a healthy meal.
Oh no, no, I literally had nothing else in my kitchen but these two ingredients.
So why not combine the two for a top-notch, healthy meal too?
I’m happy to try this recipe once again and update this post.
As I rewrite this post, it brings back all the good reasons why I love cooking and how I wanted to start a blog and create new recipes for you to try.
They should be simple, easy, and delicious all at once.
What Do You Know About Ackee?
The fruit ackee, native to tropical West Africa, is known for being the National Fruit of Jamaica.
When ripe, the seeds are discarded, and the arils (the yellow part of the ackee fruit) are parboiled in salted water.
It is used in many Caribbean dishes, but is originally known as the National Fruit of Jamaica.
It’s also used to create the National Dish, Ackee and Saltfish.
Truth be told, growing up, I was not a fan of ackee.
I think younger me wasn’t into the texture of food, but older me now knows the soft buttery taste of cooked ackee is the best-tasting dish you’ll ever try.
Thanks to my mom, of course. She never stopped preparing it for us until we all learned to like it.
I’m sure a few Caribbean readers can relate to those moments, haha.
Did You Know? Ackee, although widely used in many Caribbean cuisines, is also known for being a poisonous delicacy.
Unripe ackee can cause serious health risks if not handled correctly.
To get the best results when using ackee in any dish, ensure that the ackee is fully ripe before picking from a tree.
NOTE: A ripened ackee should open up or “smile” to reveal the yellow fruit inside. Once the fruit is ripe, you may pick it from the tree and remove the black seeds and pink flesh before cooking.
Ingredients To Use:
Everyone knows or should know about Ackee and Saltfish, but ackee and chickpeas make for quite a pairing.
With the right seasoning and love, this delicious vegan recipe can easily be your favorite weekday meal.
But nothing beats new flavors, and I’m always a sucker for trying new things.
- Ackee: canned ackee is an option if you don’t have access to the freshest ingredient
- Chickpeas: cooked chickpeas (canned or pressure-cooked dried chickpeas)
- Seasonings and Vegetables: onion, garlic, tomato, red bell pepper, and escallion
- Spices: all-purpose seasoning powder, curry powder, salt, black pepper, cayenne pepper, and cumin
- Oil: coconut oil is a good choice
Note: Chickpeas are a high-protein legume perfect for those looking for a great vegan substitute for meat, like me.
How to Cook Ackee and Chickpeas
I truly enjoyed preparing this meal, mainly for its simplicity.
The colors of this dish give so much vibrancy that you won’t resist seeing this on your dinner table.
For a more detailed guide, see the recipe card below.
- Heat oil in a skillet over medium heat. Sauté onions and the white parts of the escallion for 1 minute.
- Add minced garlic, then add curry powder, all-purpose seasoning, salt, cumin, and cayenne pepper. Stir to coat seasoned onion and garlic.
- Add bell peppers and cooked chickpeas to the pot, stir well to combine.
- Fold in ackee, then add butter to the pot. Cover and allow to steam for 5 minutes.
- Toss in your chopped tomatoes and scotch bonnet pepper for spice. Adjust taste if needed.
- Remove from heat.
- Garnish with green parts of escallion and serve.
Serving Suggestions
Similar to ackee and saltfish, this dish can be served with almost anything.
Some great suggestions include:
- Fried or Roasted Breadfruit (for breakfast or even lunch)
- Fried Dumplings (another breakfast side)
- Callaloo and Toasted Bread
- Plain rice and steamed vegetables
- Boiled Food (boiled/roasted yams, boiled dumplings, green bananas, irish potatoes, pumpkin, etc.) and other ground provisions
- Soft flatbreads
Tips For Making This Recipe?
Revisiting this recipe as I navigate through a new diet these days has made it easy.
This simple vegan dinner recipe is a top favorite of mine.
Though I must admit this would fall into my seasonal recipes categories, as ackee season in the Caribbean lasts anywhere from June to August.
- Add color and more flavor to your dish by incorporating cauliflower, purple cabbage, broccoli, red, yellow, or green sweet peppers, or carrots.
- If you’re not into spicy food, I’d suggest removing the scotch bonnet pepper, especially if you’re using the real deal!
- Serve options are great with plain rice and steamed veggies. List of serving options above.
- This vegan dish is the perfect weekday meal that’s quick and healthy for a protein-packed meal.
Why You Should Make This Recipe?
Here are some reasons you’ll love this recipe:
- Very budget-friendly recipe, especially when locally sourced
- Perfect seasonal, summer recipe!
- Great substitute for meat lovers wanting to switch to a healthy vegan diet with lots of protein
- Excellent weekday meal prep meal
- Optional for breakfast, lunch, or dinner, depending on your sides
Storing and Reheating
Package away in meal-prep dishes or place any leftover ackee and chickpeas in an airtight container. Store in your refrigerator for up to 2-4 days.
For longer storage time, store in your freezer for up to a month.
Reheat over stovetop in a medium-sized skillet on low heat, covered for 5-10 mins. Gently stir to heat easily.
Or place in a microwave dish/plate and reheat for 1-2 mins.
Thanks for being here, and I hope you enjoyed the recipe content.
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~ TheShyFoodBlogger
Curry Ackee and Chickpeas
Ingredients
Ingredients:
- 1 cup ackee [seeds removed, boiled, drained (or use drained canned ackee)]
- 1 cup cooked chickpeas 1 can drained chickpeas
- 2 tsp curry powder
- 1 tsp all-purpose seasoning
- ½ tsp salt
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 scotch bonnet pepper seeds removed
- 1 small onion finely chopped
- 2 stalks escallion finely chopped
- 5 cloves garlic minced/finely chopped
- 1 large tomato chopped
- 1 medium bell pepper red or green
- 1 tbsp coconut oil
- ½ tbsp butter
Instructions
Directions:
- Heat oil in a skillet over medium heat. Sauté onions and the white parts of the escallion for 1 minute.
- Add minced garlic, then add curry powder, all-purpose seasoning, salt, cumin, and cayenne pepper. Stir to coat seasoned onion and garlic.
- Add bell peppers and cooked chickpeas to the pot, stir well to combine.
- Fold in ackee, then add butter to the pot. Cover and allow to steam for 5 minutes.
- Toss in your chopped tomatoes and scotch bonnet pepper for spice. Adjust taste if needed.
- Remove from heat.
- Garnish with green parts of escallion and serve.
Notes
NOTES FOR MAKING ACKEE AND CHICKPEAS
- Add color and more flavor to your dish by incorporating cauliflower, purple cabbage, broccoli, red, yellow, or green sweet peppers, or carrots.
- If you’re not into spicy food, I’d suggest removing the scotch bonnet pepper, especially if you’re using the real deal!
- Serve this recipe with plain rice and fried plantains to complete the meal.
